Xylanase and amylase were produced by Aspergillus niger by solid state fermentation of apple pomace. The enzyme formulation was produced by spray drying, for which, Response surface methodology was used to optimize inlet temperature (T-inlet), atomization air pressure (P) and sample feed rate (F-r). Optimal conditions obtained for spray drying were T-inlet 120 degrees C, P 0.07 MPa, and F-r 35 ml/min. The optimized spray dried powder contained 75.3 units/g xylanase, 40.3 units/g amylase, and the humidity and outlet temperature were 5.7% and 55 degrees C, respectively. Poultry feed for each growth phase was supplemented with enzyme formulation (500 U/kg xylanase and 267 U/kg amylase) and subjected to digestion in an in-vitro, poultry gut model, following which, the total reducing sugar concentration (RSC) of the digesta was measured. For the in vitro digestion, an increase of 23.4%, 14.70% and 116.9% in the RSC was observed in the ileal phase for the starter, grower and finisher phase, respectively. The enzyme supplemented feeds gave a higher RSC, as compared to the control, indicating the potential capacity of the formulation to improve nutrient availability, and therefore possibly broiler performance in vitro.